Prepare grill and skewer lamb with vegetables, if desired. Grill, rotating each side of the meat on the grill for 60 seconds for a medium rare temperature.
Let skewers rest off heat for 3-5 minutes before serving. Pinch top of skewer with a clean towel and slide meat and vegetables onto plate. Best served with rice pilaf and hummus.

*Chef Cody recommends that you use lamb loin for kebabs because they will be more tender, but any lamb cuts can be used. If you use lamb leg or sirloin, you can tenderize the meat by adding 1/2-cup of red wine and marinating for
a total of two days.